Beverages

Cold Toddy
Carl's Current Kefir

Appatizerss

Deviled Eggs in a Disc
Olive-Cheese Fladen
Mozzerella Platter

Main Courses and Side Disches

Cabbage Soup
Jenny's German Rouladen
German Sauerbraten
Königsber Klopse

Side Dishes, Vegitables and Saldas

German Rotkohl

Desserts

Banana Bread

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Cabbage Soup

Ingredients: 1/2 White Cabbage 200g Spicy Salami 400g Tomato Puree 2 Onions Meat Stock Paprika Salt Pepper Flour Sour Cream
Chop and fry the onions in a soup pot. Cut the cabbage into small stripps. Add Cabbage to the onions and fry untill some stripps start turning brown. Add chopped salami. Fill pot with meat stock and tomato puree and lightly boil for about 45 min. Spice to taste with paprika, salt, and pepper. For a spicier soup add Tabasco Sauce! Thicken with a bit of flour. Serve with a dab of sour cream.

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Cold Toddy

Ingredients: 400ml Whole-Milk 400ml Water 3tbs. Coffee (heaping) Ice Cubes
Boil water and pour on to the coffee. Stir and let sit overnight in a cool place. Place ice cubes in two pint glasses and fill half-way with coffee. Fill to top with milk. Best enjoyed with a piece of cooled popy cake (Mohnkuchen) on a hot summer afternoon.

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Deviled Eggs in a Disc

Ingredients: 1 Dozen Chicken Eggs 2 Pickles Sour Cream Bautzner Mustard Lemon Juice Dillweed Salt, Pepper Spicy Paprika 175g Disc

Boil the heck out of the eggs so that they are completely cooked. Remove the shells carefully cut the eggs neatly in halves. Remove the yolks and mash them. Add a squeeze of lemon juice and enough spoonfulls of sour cream and mustard untill the yolk-Mushy mushy enough (about 2 Tbs of each). Dice the pickles really small and mix them in with a few pinches of salt and pepper. Throw the disc back and forth a while to make sure it works. Then fill the egg-whites with the yolk-mush, so that a mound is sticking out. Arrange the eggs neatly on the disk and sprinkle with the spicy paprika.

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Jenny's German Rouladen

Ingredients: 2 x Rouladen-Meat (12"x4"x1/8") 2 Strips Bacon 2 Dill Pickles Bautzner Mustard 50 g Swiss chease Sour Cream 6 Potatoes/li> Salt, Pepper 1 Jar Red Cabbage 1 Apple 2 Pieces of String

Use Rouladen-Meat (very thin pieces of tender beef about 1 foot by 4 inches large). Spice and rub with salt, pepper, and mustard on both sides. Chop the pickles, bacon, and cheese and mix in a bowl to create the filling. Spread the filling evenly over the two pieces of Rouladen meat. Roll the Rouladen and tie with the string. Brown the Rouladen in a frying pan and then boil for many hours in water with viniger, salt, pepper and other seasonings as desired. Let the liquid evaporate 3 times and add the liquid again. After the third time, fill the pan so that the Rouladen are barely covered and put the lid on the pan and cook in the oven till the Rouladen are nice and tender. Remove the Rouladen from the Liquid and let it boil on the stove. Add Sour Cream and viniger to the sauce. Thicken with flower and season to your desire. Put the Rouladen back in the sauce and let them heat up! Peel and boil the potatoes in salt-water for 20 min. Heat up jarred red cabbage with about 1-2 cups of water (so it stays moist) and add 1 apple pealed and cut into small pieces. I have recently experimented with new forms of Rouladenness. You can put almost anything in the Rouladen. For example, after rubbing with salt and pepper and spreading the mustard on, I like to add finely chopped green olives with feta cheese. You can also do this with Mushrooms, bacon, and swiss cheese. Feel free to experiment!

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Carl's Current-Kefir

Ingredients: 400 ml Kefir 100 ml Black Current Juice
Try this wonderful drink for a healthy refreashment! Just pour he Kefir in a Pint Glass. Follow it up with the Black Current Juice. You can mix it up if you want, but some people like the contasting flavors that come along with the inhomegenity. Serve with fruit for a healthy snack. Best enjoyed at a sauna bar, which is how I first had this wonderful drink!

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Olive-Cheese Fladen

Ingredients: 1/2 Turkish Fladen Bread 1 Hanful Cherry Tomatoes 1/2 Jar green olives 250g Turkish Sheep Cheese Butter Pepper or spicy paprika

Slice the Fladen lengthwise and unfuld it so it makes a complete circle with the cut side up. Spread a little butter around, not the whole surface but just a litte here and there. Cut Cherry Tomatoes and green olives in Half and distribute over the bread. Either shred the cheese or cut in small chunks and distribute in top. Sprinkel a bit od pepper or spicy paprika on top for taste. Bake on Aluminium Foil in oven on medium for about 15-20 minutes, or untill the bread starts browning in the middle.

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Bannana Bread

Ingredients: Coming Soon
Recipe coming soon!

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Mozzerella Platter

Ingredients: 10 Ripe Roma Tomatoes ca. 500 g soft Mozzerella Fresh Basil Balsamic Vineger Olive Oil Salt and Pepper Baguette
This one is real easy. Just slice the Tomatoes and Mozzerella in thin discs. Make rings in a platter alternating tomatoe with mozzerella. Add a bit of salt andf pepper before chopping the basil real small and sprinkeling it over the tomatoes and cheese. Finally, douse with balsmic vinneger and olive oil. Serve with baguette in a bread basket for a great appetizer!

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German Sauerbraten

Ingredients: 1 lean pork roast white vineger dry red wine 100g bacon bread crumbs 500g sauer cream salt pepper 20 juniper berries 3 bay leaves 3 brown onions 5 cloves 1 stalk celery mustard seeds

Just thinking about Sauerbraten makes my mouth water! This is truelly THE German classic, rivaled only by Rouladen! In Germany you can buy the meat already prepared, but in the US, you probably have to prepare it yourself. This takes about 3 days of marination time. Sauerbraten preperation takes alot of time and is divided into 3 steps: 1) Marination 3 days before eating, 2) Cooking the evening before eating, and 3) Making the Sauce 1 hour before eating. First of all we have to get things started my preparing the marinade. Make the liquid by adding the viniger, water, and red wine (I suggest the preportions 2:1:1, don't be afraid to use alot of Viniger!). Add the juniper berries, bay leaves, chopped onions, cloves, musterd seeds, and chopped celery with some salt and pepper. Let the meat marinate for 3 days in this marination, and turn it over 2 times a day. On the evening before eating, take the meat out and let drain, but keep the liquid. Heat up vegitable oil in a pan (the kind that is used to make Turkey in the oven with a lid or use aluminum foil to cover). Brown the meat thouroghly on all sides. Fry the chopped bacon and bread crumbs to make the Brotrinde. Now add some of the marination to the pan. Cook on the stove untill the liquid is almost totaly evaporated. Add more marination and repeat this evaporation process 3 times. After the 3rd time, add enough of the liquid diluted in water to cover the meat halfway. Put the lid on the pan and put in the oven. Cook untill the meet is lucously tende. This whole cooking process takes many hours if done correctly, which is why we do this the night before. When done cooking leave the pan in the oven or refrigerator and go to bed dreming of the wonderful meal to come! About 1 hour before serving, it is time to make the sauce. Bring the sauce from the pan to a boil (it is best to remove the meat for this) and add the sauer cream. Season with salt and pepper and thicken a bit with flour or sauce binder. Let the tender meat heat up in the sauce. Serve with potatoes and Rotkohl as seen in the picture of the Rouladen above. Don't forget to pour that sauce on. This isn't just a gravy, it is an essential component of the meal and should seep into the potatoes and cabbage. Enjoy!

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German Rotkohl

Ingredients: 2 brown onions 3 apples 3 Tbs vegitable oil 250 ml vegitable broth 1 head of red cabbage sugar white viniger salt

This is a classic german side dish that is served with all sorts of roasts (for example Sauerbraten) and other meats (for example Schnitzel). In Germany we buy it already prepared from the fresh vegitable stand or in a glass jar. In the US, you have to make it yourself. First wash the cabbage. Cut it into thin strips about 1.5-2 inches long. Dice the onions and apples and heat them up in the vegitable oil. Now add the cabbage to the pot with enough vegitable broth to just barely cover the cabbage. Be careful not to add too much broth. Now boil for a while untill the cabbage is nice and tender. The final product shouldn't have much free liquid, but br sure that it doesn't burn! It is supposed to be sweet and sour so season with viniger, salt and sugar. Enjoy!

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Königsber Klopse

Ingredients: 250g Ground Beef 250g Ground Pork 4 Brown Onions 2 Pieces Garlic Bread Crumbs Flour 2 Eggs Olive Oil 500 ml Milk 500 ml Sauer Cream White Viniger Sugam 100g Capers 4 Bay Leaves Salt Pepper

This is a classic east prussian meal from Kalinengrad! Chop 2 Onions very fine and press the garlic in a garlic press or chop them also very fine. Put onions and garlic in a large bowl with the ground beef and the ground pork. Add a bit of salt and pepper as well as the eggs and mix very well with your hands. Once thouroghly mixed, add bread crumbs to the mix in order to obtain a drier formable mush. Alternatively you can use shredded Dinkel or Rye. Roll the meat mush into meatball sized balls (Klopse). It is handy to cover your hands with flour before rolling each ball. Set the balls on a platter so that they are not touching eachother very much (they don't like that!). Now chop the other 2 onions a bit thicker. Turn your stove on high and fry the onions in a large pot with the oil till the very first start to turn the first hint of brown. Then add about a litre of boiling water with a bit of viniger and the bay leaves, salt and pepper. When the water starts to boil in the pot, add the Klopse with a spoon and let boil for a long time, untill they are thouroughly cooke to the middle. Then remove the Klopse from the water and place on a platter. Now we will make the sauce! Dump the milk and sauer cream in the boiling water and mix thouroughly. Let it boil again. Now take a small bowl of the sauce and mix in some flour (or sauce binder). Once the flour is totally mixed without lumps, add this mix to boiling sauce. This will give your sauce a hearty thickness, but watch out! You don't want it to be too thick. Add the Capers (which might be hard to find in the US and are not really so vital). Now is the part that takes an artistic feeling: adjusting the sauce. First add salt and pepper to get the just the right levels of saltness and peperness (you really don't need much of these). Then obtain the optimal balance betwwen sweet and sour by adding some viniger and then equalizing it with a couple teaspoons of sugar. The final sauce should be quite sauer with a hint of sweetness. Lemon juice may also be added. So, now put the Klopse back in the sauce and let them absorb the flavor of the sauce for a while. When you think they are done, serve with potatoes and lots of yummy sauce as seen in the picture below.

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